Meatloaf with Balsamic Glaze
Elevate your classic comfort food game with this irresistible Meatloaf with Balsamic Glaze. Featuring a perfectly seasoned blend of juicy ground beef, tender breadcrumbs soaked in milk, aromatic onions, garlic, and a hint of Worcestershire sauce, this recipe delivers a moist and flavorful loaf every time. The star of the dish is the tangy-sweet balsamic glaze, made with a luscious mix of balsamic vinegar, brown sugar, and Dijon mustard, creating a caramelized topping that takes this meatloaf to the next level. With minimal prep and a foolproof baking method, it’s an ideal weeknight dinner or a crowd-pleasing dish for cozy gatherings. Serve it with mashed potatoes or roasted vegetables for the ultimate comfort meal, and enjoy every sublime, savory bite!
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Recipe Information
Ingredients
- 2 pounds Ground beef (80/20 blend)
- 1 cup Breadcrumbs
- 0.5 cup Milk
- 2 large Eggs
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic, minced
- 1 tablespoon Worcestershire sauce
- 0.25 cup Ketchup
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley, chopped (optional)
- 0.25 cup Balsamic vinegar
- 2 tablespoons Brown sugar
- 1 teaspoon Dijon mustard
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a loaf pan.
In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to allow the breadcrumbs to absorb the milk.
In a large mixing bowl, combine the ground beef, breadcrumb mixture, eggs, diced onion, minced garlic, Worcestershire sauce, ketchup, salt, black pepper, and parsley if using. Mix gently with your hands until evenly combined, being careful not to overwork the mixture.
Shape the meat mixture into a loaf shape on the prepared baking sheet, or press it evenly into the loaf pan.
In another small bowl, whisk together the balsamic vinegar, brown sugar, and Dijon mustard to make the glaze.
Brush half of the balsamic glaze over the top of the meatloaf.
Bake the meatloaf in the preheated oven for 40 minutes. Remove it from the oven, brush with the remaining glaze, and return it to the oven.
Bake for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C).
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.
Slice and serve warm, optionally garnished with additional chopped parsley.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 44% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 689 mg | 30% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 11.0 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 86 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 521 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
